Blueberry Cheesecake Bars

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 45 Minutes
Cook time: 45 Minutes
Inactive time: 6 Hours cooling
Total time: 7 Hours, 30 Minutes
Number of servings: 24

This recipe features our Michigan blueberries available every summer!


Crust Ingredients

  • 10 whole graham crackers
  • ½ cup sugar
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted

Blueberry Filling Ingredients

  • 2 cups fresh blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar

Cheesecake Filling Ingredients

  • 1 ½ pounds cream cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract


  1. Heat oven to 300 degrees. 
  2. Pulse graham crackers in a food processor until they are coarsely ground. 
  3. Add ½ cup sugar, all-purpose flour, and salt to the food processor. Pulse to combine. 
  4. Add melted butter to the crust mixture and pulse to combine until the crackers are evenly coated.
  5. Cover a13x 9-inch baking sheet in sheets of aluminum foil leaving a lip of foil draping over the edges of the pan. Spray pan with oil spray.
  6. Pack the crust mixture firmly and evenly into the bottom of the foiled pan.
  7. Bake the crust for 20 minutes and cool completely on a rack.
  8. Toss blueberries, cornstarch, lemon juice,1 teaspoon vanilla extract, ¼ cup granulated sugar in a pot. 
  9. Cook blueberry filling on medium heat until it bubbles and thickens. Remove from heat and let cool.
  10. Add cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract into a food processor. Process until smooth.
  11. Add 3 eggs, one at a time until each is fully incorporated, to the cream cheese filling.
  12. Top graham cracker crust with the cream cheese filling.
  13. Pour the blueberry filling randomly on the cream cheese filling. Using a wooden skewer or butter knife swirl the blueberry filling into the cream cheese filling to create a marbled effect.
  14. Bake for 45 minutes in the oven, the center of the cheesecake should still slightly jiggle when shaken.
  15. Cool on a rack for 2 hours, then move to the refrigerator to cool for another 4 hours.
  16. Lift the edges of the aluminum foil carefully to pull the cheesecake completely from the pan. Slice blueberry swirl cheesecake into bars and serve.